CRUST
2 cups bread flour
2 tablespoons sugar
1 package Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water (70º to 80ºF)
2 tablespoons butter or margarine, cut up
1 egg
STREUSEL
1/2 cup bread flour
1/2 cup packed light brown sugar
1/4 cup flaked coconut or lightly toasted chopped nuts
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
TOPPING
1/2 cup raspberry preserves
Servings: 12 / Yield: 1 Coffee Cake
1. To make crust: In large bowl, measure all crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.
3. To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside.
4. Carefully spread preserves over batter; sprinkle with streusel. Bake at 350ºF for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool.
2 cups bread flour
2 tablespoons sugar
1 package Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water (70º to 80ºF)
2 tablespoons butter or margarine, cut up
1 egg
STREUSEL
1/2 cup bread flour
1/2 cup packed light brown sugar
1/4 cup flaked coconut or lightly toasted chopped nuts
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
TOPPING
1/2 cup raspberry preserves
Servings: 12 / Yield: 1 Coffee Cake
1. To make crust: In large bowl, measure all crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.
3. To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside.
4. Carefully spread preserves over batter; sprinkle with streusel. Bake at 350ºF for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool.
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